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Chicken Veggie Wraps Recipe

“I gathered bits and pieces of things I like about Southwest cooking to come up with this economical recipe. Serve with a green salad and vinaigrette dressing for a refreshing meal.” Kendra Katt - Albuquerque, New Mexico

TOTAL TIME: Prep/Total Time: 30 min.YIELD:6 servings

Ingredients

1-1/2 cups uncooked instant rice

1 medium tomato, chopped

2 cans (4 ounces each) chopped green chilies

7 tablespoons lime juice, divided

1-1/2 teaspoons chili powder

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

1 pound boneless skinless chicken breasts, cubed

3 teaspoons canola oil, divided

1 large onion, halved and sliced

1 large green pepper, julienned

1 large sweet red pepper, julienned

3 garlic cloves, minced

1 tablespoon brown sugar

6 flour tortillas (8 inches), warmed

Directions

1.Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.

2. Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.